Thank you to Shady Brook Farms for sponsoring this post. As always, all opinions stated are my own.
Artichokes, perfectly seasoned sausage, plenty of fresh herbs, and blistered sweet cherry tomatoes to top it off. This Italian inspired frittata is so flavorful and satisfying!
Just in time for the weekend, this breakfast frittata is an explosion of Italian flavors, which just happens to be my all time favorite combo. I mean tomatoes, basil, and little balsamic glaze is a match made in heaven!
It all starts with breakfast sausage. I’m using Shady Brook Farms lean turkey breakfast sausage. I had the pleasure of visiting one of their 700 independent family farms this week. It was pretty awesome to learn how the turkeys are raised without growth-promoting antibiotics, hormones or steroids. I also met the farmer, his wife, and a whole bunch of other cool people. I can’t wait to share more about this trip! So stay tuned. In the meantime, you can check out 700 reasons to get a look of the farms yourself!
But basically the breakfast sausage is perfectly seasoned so all the guess-work is already done for you. Then you add the artichokes. I used canned, un-marinated artichokes. You want to drain them really well before adding. Everything gets covered with the egg mixture and cooked until perfectly soft tender.
To finish it off, blistered tomatoes is the way to go. They’re so easy to make. All you need is a pan, little oil, and tomatoes. They come together in just minutes and are packed with flavor!
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- 8 large eggs
- ⅓ cup milk
- ½ cup shredded mozzarella cheese
- 1 Tbsp. fresh chopped basil, plus extra for garnish
- 1 pint sweet cherry or grape tomatoes
- 12 oz. Shady Brook Farms turkey breakfast sausage, removed from casing
- ½ cup white onion, chopped
- 2 garlic cloves, minced
- 1 cup quartered artichoke hearts, drained (unmarinated)
- 1-2 Tbsp. shredded Parmesan cheese
- Olive oil
- Kosher salt and fresh ground black pepper
- Balsamic glaze, optional
- Place the oven rack in the middle of the oven, about 8-9 inches away from the heat source and preheat the broiler.
- In a large bowl, lightly whisk the eggs. Add milk, mozzarella cheese, and basil. Season with salt and pepper, to taste, and set aside.
- Heat 10 - 12 inch cast-iron or non-stick oven-proof skillet over medium heat. Add a drizzle of olive oil and then add the tomatoes. Cook for about 4-5 minutes or until tomatoes start to blister. Transfer to a bowl and keep warm.
- In the same skillet, cook sausage for 4-5 minutes or until no longer pink, while breaking up with a spatula. Add onions and garlic; cook for 3-4 minutes or until soft.
- Add artichokes and then pour the egg mixture. Cook until the edges begin to firm up, while running a thin spatula around the edges and letting the raw egg mixture flow underneath, about 8-10 minutes. You want the frittata to be set around the edges but runny/moist in the center.
- Sprinkle with parmesan cheese and place the skillet under broiler for 3-4 minutes or until top is set.
- Top with blistered tomatoes, sprinkle of chopped basil, and drizzle of balsamic glaze, if desired. Cut into 6 wedges and serve immediately.
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